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Mediterranean Barley Stew in a glass bowl with baby carrots, tomatoes and barley
5 from 2 votes
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Mediterranean Barley Stew

It has all those wonderful Provençal flavors of red wine, garlic, onion, tomato, carrots, cannelini beans and herbes de Provence (of course!). It fills my kitchen with those wonderful aromas when I make it, much to the delight of my family and guests!

Course Side Dish, Soup, starter
Cuisine Mediterranean
Keyword barley recipes healthy, barley recipes vegan, barley recipes vegetarian, barley stew vegetarian, mediterranean barley, mediterranean barley recipes, mediterranean barley soup, mediterranean vegetable stew, mediterranean vegetable stew with barley, vegan barley stew
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 8
Calories 81 kcal
Author Catherine Katz

Ingredients

  • 3 Tbsp olive oil
  • 1 sweet onion thinly sliced
  • 4 cloves garlic minced
  • 1 cup hulled barley dry
  • 1 cup red wine chianti preferably
  • 1/3 cup sundried tomatoes marinated in olive oil drained
  • 1 28oz can diced tomatoes with their juice (no added sugar)
  • 2 cups baby carrots whole
  • 1 Tbsp herbes de provence
  • 2 bay bay leaves
  • 3/4 tsp coarse salt
  • 2 15.5 oz cans cannelini beans, well rinsed and drained
  • Fresh sprigs of thyme to taste optional
  • up to 1 cup water as needed (see instructions)

Instructions

  1. Heat olive oil in a large shallow pan and sauté the onion and garlic for a few minutes.
  2. Add the dry barley to the pan and stir to coat well with the olive oil.
  3. Add the red wine and simmer for a few minutes.
  4. Add the drained sundried tomatoes, canned diced tomatoes (with their juice), baby carrots, herbes de Provence, bay leaves and salt to the pan and continue to simmer, uncovered for 30 minutes.
  5. You may have to add up to 1 cup of water if needed (you'll have to be the judge of that, so pour it slowly, a little at a time, don't worry, you'll know!).
  6. Add the drained canned beans, gently stir and continue to simmer for an additional 15 minutes.
  7. Serve with fresh thyme over cooked farro or quinoa.

Recipe Video